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- 1-1/2 teaspoons plus 1 cup butter, divided
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup dark corn syrup
- 2 cups heavy whipping cream
- 3-3/4 cups chopped pecans (about 1 pound)
- 1 teaspoon vanilla extract
- Dark or milk chocolate candy coating, melted
- Butter a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugars, corn syrup, butter and cream.
- Bring to a boil over medium-high heat, stirring constantly. Cook over medium heat until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in pecans and vanilla. Quickly spread into prepared pan. Cool.
- Cut into 1-in. squares. Place squares on waxed paper-lined baking sheets; chill thoroughly. Dip each candy into melted candy coating. Refrigerate until firm.
Editor's Note: Confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.